Sunday, November 20, 2011

Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.

It looks plain and homey, you say.

I say it needs nothing more than an accompanying cup of hot tea.

Notice the dark square within the larger square of the bread. The top of the bread is crusty and chewy just removed from the oven. After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.

Friday, November 18, 2011

Cornbread--
I'm from the South. Every day, Mama made cornbread (cornmeal mix, buttermilk, 1egg, drops of water). For years, I didn't know cornbread other than Mama's cornbread existed. (I was devastated to find people adding sugar to cornbread!)

Those days are long past, and I seldom make cornbread (even though I DO have my cast iron skillet if needed.) However, taco soup needs cornbread for dippin'.

Thursday, November 17, 2011

I'm enjoying a vacation day today - in the middle of the week-
The air is brisk - the sun is shining-
Later, I have to make the icing for the Thanksgiving cake - stress, stress, stress....later

But, just now, all I have to do is (remembering Paris) sip my Grand Earl Grey from Comptoirs Richard a Paris, listen to the Food Network folks discuss Thanksgiving -
And Enjoy my Butternut Squash Baked Oatmeal, dotted with butter and blueberries, and topped with pecan-brown sugar-butter crumble.

Update: Don't!! throw the spices away after straining them from the liquid. My spices have been sitting on the counter for a week; they add a whiff of fragrance to the fall air.

Update/Update: My chai concentrate did get cloudy after a day; I have read that the cloudiness is due to oil extractions from quality tea leaves. Adding boiling water will reduce the cloudiness. Equal parts chai concentrate and boiling water yields an enjoyable spicy hot tea.

Saturday, November 12, 2011

This hot chocolate is for the chocolate lover. The red-brown color confirms that this is not the water-thin, pre-packaged powder we Americans know as hot chocolate. The velvet smooth texture, and the slow, molten flow of the liquid across the thin china cup and onto the taste buds assures one that this cup of hot chocolate was made with premium ingredients resulting in premium satisfaction.

The original recipe yield states two servings. I divided the recipe in half, expecting to make one serving. I suggest that half the original recipe is a 'three-moderate serving portion' or a 'two extravagant serving portion.' After storing the left-over hot chocolate in a glass jar in the refrigerator overnight, I reheated it in the microwave stirring after 20 seconds; three 20 second cycles heated the hot chocolate nicely.

Do not skimp on quality ingredients. You will be rewarded. Do not shy away after reading the ingredient list and amaretto. Though not prominent in flavor, the amaretto seems to bind the overall flavor combination.

Let me begin by saying I am not a coffee drinker. Coffee, with it's many roasts and blends can be as intoxicating (or confusing) as chocolate, wine or cheese. They all offer varied colors, tastes, textures and aromas.

During a class at CIA, I did taste a wonderful French Press coffee along with a rich, buttery, chocolate croissant. At that point, I decided that maybe I do like coffee...

waiting for the 6 minutes to pass
(The coffee mug belonged to my Grandfather; remembering him on Veteran's day weekend.)

reflecting the morning sunlight

cream or sugar?

cream

The spices added depth to the warm morning mug of fall spice coffee. I think the water dripped to quickly, leaving behind some of the flavorful oils of the coffee bean. Also, even though the water boiled in the tea kettle, it only registered about 170 degrees on the instant read thermometer. And, since the mug is not heated, the coffee cooled somewhat quickly.

Thus...opportunities to improve upon the drink when I brew my next cup of fall spice coffee.

About Me

food photographer, office manager, weekend baker
At any time, I'm probably reading three books...one for fun, one about cooking, and one photography book.
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